Monday, October 12, 2009

Chicken Stew over Biscuits


We recently went to Mackinaw Island to see the Fall colors and get out of town for a few days. It was as beautiful as ever, even though it was in the 40's. We stopped for lunch at a little place along Main Street and my husband had turkey stew over biscuits, it was Amazing! So after spending a week with a cold and in desperate need of comfort food, I decided to recreate that delicious meal. This biscuit recipe I got off the Sister's Cafe and I LOVE them! The sister's and the biscuits ;) !

Chicken Stew over Biscuits

1 rotisserie chicken (I got mine at Sam's club, the kind that is already cooked)
1/4 cup butter
1/4 cup flour
5 cups chicken broth
1/4 cup chopped onion
1 stock of celery, chopped
4 small red potatoes, sliced
4 oz mushrooms sliced
1/2 cup peas
fresh thyme
flat leaf parsley
1 bay leaf
salt and pepper to taste

Remove skin from chicken and shred meat. Melt butter in pan and saute veggies until tender. I just used whatever veggies I had in my fridge or garden. Add flour and cook for about 1 minute. Add chicken broth, about half the shredded chicken (save the rest for something else), a sprig of fresh thyme and the bay leaf. I let this simmer while I made the biscuits, about half an hour. Right before serving chop and add the parsley, salt(if needed), and pepper. Place a biscuit in the bowl and top with the stew.

Biscuits
(Sister's Cafe)

2 cups all-purpose flour (9 ounces)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk (I used milk and added lemon juice and let it sit for a few minutes)
3 tablespoons honey

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes. (I didn't chill mine and it worked fine)
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
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